Hearty, flavorful, and deeply comforting, Dave’s Georgia Black-Eyed Peas are a true Southern classic, offering a nutritious and budget-friendly meal that’s perfect for any occasion, from weeknight dinners to festive gatherings. This detailed recipe guides you through creating a rich, smoky pot of peas that embodies tradition and deliciousness.
Key Ingredients for Dave’s Georgia Black-Eyed Peas:
- 1 pound dried black-eyed peas, rinsed and sorted
- 6-8 cups chicken or vegetable broth (low sodium preferred)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped (for vegetarian, omit or use smoked paprika)
- 1 tablespoon olive oil or bacon fat (if using bacon)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional, but highly recommended)
- 1/4 teaspoon cayenne pepper (adjust to taste, for a little kick)
- Salt and freshly ground black pepper to taste
- 2 tablespoons apple cider vinegar (optional, for brightness)
- Fresh parsley or green onions for garnish
How to Make Dave’s Georgia Black-Eyed Peas:
Prepare to fall in love with Dave’s Georgia Black-Eyed Peas – a dish that’s surprisingly easy to whip up, yet delivers a delicious, satisfying experience that’s hard to beat! With its rich, smoky broth, tender peas, and vibrant vegetables, every spoonful is a taste of comfort. This recipe comes together in about 2 hours, making it perfect for a soulful weekend meal or even a hearty weeknight dinner if you soak the peas overnight.
Step 1: Prepare the Black-Eyed Peas
- Rinse the dried black-eyed peas thoroughly under cold running water. Sort through them to remove any small stones or debris.
- Quick Soak Method: Place peas in a large pot, cover with water by 2 inches, and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
- Overnight Soak Method (Recommended for Best Texture): Place peas in a large bowl, cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and rinse thoroughly before cooking.
Step 2: Sauté Aromatics and Meat
- Heat olive oil (or bacon fat if using bacon) in a large Dutch oven or heavy-bottomed pot over medium heat.
- If using bacon, add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add chopped onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
- Add minced garlic, dried thyme, smoked paprika (if using), and cayenne pepper. Cook for another minute, stirring constantly until fragrant.
Step 3: Combine and Simmer
- Add the soaked and rinsed black-eyed peas, diced tomatoes (undrained), and smoked ham hock or turkey leg (if using) to the pot.
- Pour in 6 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.
- If the liquid level drops too much and the peas are not yet tender, add additional broth or water as needed, 1/2 cup at a time. The desired consistency is thick and soupy, but not dry.
Step 4: Flavor Adjustment and Finishing
- Once the peas are tender, remove the ham hock or turkey leg from the pot. If using a ham hock, let it cool slightly, then pull the meat from the bone, shred it, and return the meat to the pot, discarding the bone and any excess fat.
- Stir in the apple cider vinegar (if using). This brightens the flavor profile beautifully.
- Taste and adjust seasoning with salt and freshly ground black pepper. Remember that ham hocks and broth can be salty, so add salt gradually.
- Serve hot, garnished with fresh parsley or green onions, and the crispy bacon bits (if used).
Why You’ll Love This Dave’s Georgia Black-Eyed Peas
You’re going to adore this Dave’s Georgia Black-Eyed Peas because it’s the epitome of comfort food, delivered directly to your kitchen! The dominant feature of this dish is its unbelievably rich, smoky depth, a flavor profile that transports you straight to the heart of Southern hospitality with every bite. It’s significantly more soulful and flavorful than any canned version you could buy. Creating this at home isn’t just about deliciousness—it’s also a fantastic way to save money, transforming humble, affordable ingredients into a meal that feels luxurious.
What truly elevates this recipe are those little touches that make all the difference: the warmth of smoked paprika, the slight kick of cayenne, and the brightness of apple cider vinegar at the end. These elements don’t just add flavor; they paint a complete culinary picture. Much like a perfectly slow-cooked chili, its simplicity belies its profound taste. Don’t just take my word for it; whip up a batch this week and discover your new favorite comfort food, perfect for sharing with loved ones!
What to Serve Dave’s Georgia Black-Eyed Peas With
Dave’s Georgia Black-Eyed Peas is a versatile dish that pairs wonderfully with a variety of sides, enhancing its Southern charm. For a classic Southern meal, serve it alongside a generous slice of hot, buttery cornbread – perfect for soaking up all that flavorful broth. A simple side of collard greens (or turnip greens) cooked with a touch of ham hock or smoked turkey, provides a delicious, traditional accompaniment that balances the richness of the peas.
For a lighter touch, a crisp green salad with a vinaigrette dressing offers a refreshing contrast. If you’re looking to make it a more substantial meal, consider serving it over a bed of fluffy white or brown rice, allowing the peas to be the star. And for a true feast, don’t forget a side of fried okra or crispy fried chicken. To drink, a sweet iced tea or a dry, crisp white wine like a Sauvignon Blanc would complement the flavors beautifully.
Top Tips for Perfecting Dave’s Georgia Black-Eyed Peas
- Don’t Skip the Soaking: While a quick soak works, an overnight soak truly makes a difference. It helps the peas cook more evenly, reduces cooking time, and contributes to a creamier texture. Plus, some believe it aids in digestibility.
- Smoked Meat is Key (or a Good Alternative): The smoked ham hock or turkey leg is crucial for that authentic, deep, smoky flavor. If you’re vegetarian or vegan, don’t despair! A generous dose of smoked paprika, a dash of liquid smoke, or even a smoked vegetable broth can mimic that smoky essence beautifully. Just be mindful when adding liquid smoke, as a little goes a long way.
- Balance the Broth: Start with the recommended amount of broth, but don’t be afraid to adjust. If your peas are absorbing liquid quickly and aren’t tender yet, add more broth or water incrementally until they reach your desired consistency. You want them saucy, not dry.
- Seasoning as You Go & At the End: Seasoning in layers is important. Brown your aromatics well, which builds a flavor base. Taste just before serving and adjust salt, pepper, and cayenne. Remember that ham hocks and canned tomatoes can add salinity, so hold back on heavy salting until the end.
- The Apple Cider Vinegar Finish: This seemingly small addition can make a huge impact. A tablespoon or two of apple cider vinegar stirred in at the end brightens the entire dish, cutting through the richness and adding a delightful zing that elevates all the other flavors. Don’t skip it!
- Don’t Rush the Simmer: Low and slow is the way to go. A gentle simmer allows the peas to slowly tenderize and absorb all the beautiful flavors from the other ingredients, resulting in a more complex and satisfying dish.
- Consider a Mash: If you like a thicker, creamier consistency, you can scoop out about a cup of the cooked peas, mash them with a fork or potato masher, and then stir them back into the pot. This naturally thickens the stew.
Storing and Reheating Tips
Dave’s Georgia Black-Eyed Peas store exceptionally well, making them fantastic for meal prep or enjoying leftovers. Once cooled to room temperature, transfer the peas to an airtight container. They will keep beautifully in the refrigerator for up to 4-5 days. For longer storage, this dish freezes wonderfully. Pour the cooled peas into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers. Label with the date. Frozen, they’ll maintain their quality for up to 3-4 months.
To reheat from the refrigerator, simply transfer the desired portion to a saucepan and warm gently over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water to achieve the desired consistency, as the peas can thicken as they cool. From frozen, thaw the peas in the refrigerator overnight before reheating on the stovetop, or reheat directly from frozen in a saucepan over low heat, stirring frequently and adding liquid as needed until simmering and thoroughly warmed. Avoid high heat when reheating to prevent the peas from breaking down too much.
Final Thoughts
Dave’s Georgia Black-Eyed Peas is more than just a meal; it’s a heartwarming bowl of Southern tradition and flavor, perfectly balancing comfort with robust taste. Don’t let its humble ingredients fool you—this recipe delivers an incredibly satisfying experience that’s both easy on the wallet and deeply nourishing for the soul. I wholeheartedly encourage you to try this recipe, gather your loved ones, and savor a truly delicious taste of the South right in your own home.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Dave’s Georgia Black-Eyed Peas FAQs
Q: Do I have to soak black-eyed peas before cooking?
- A: While not strictly mandatory, soaking (either overnight or quick soak) is highly recommended. It significantly reduces cooking time, promotes more even cooking, and can make the peas more digestible. Unsoaked peas can take much longer to cook, often 2-3 hours or more.
Q: Can I make Dave’s Georgia Black-Eyed Peas vegetarian or vegan?
- A: Absolutely! Omit the ham hock (or bacon). To replicate the smoky flavor, increase the smoked paprika, add a dash of liquid smoke, or use vegetarian or mushroom broth. You can also add vegetarian bacon bits at the end for texture.
Q: What if I don’t have a ham hock? What can I use?
- A: Smoked turkey legs or wings are excellent alternatives that provide a similar smoky depth with less fat. If you prefer pork, thick-cut bacon, country ham, or even a smoked sausage can be used. For a meat-free option, rely on smoked paprika or a dash of liquid smoke.
Q: My black-eyed peas are still hard after cooking for a long time. What went wrong?
- A: This can happen for a few reasons. Old peas (dried peas can harden over time), hard water, or cooking with acidic ingredients too early can prevent them from tenderizing. Ensure your peas aren’t excessively old, consider soaking, and add acidic ingredients like tomatoes or vinegar towards the end of the cooking process. You may simply need to cook them longer and add more liquid.
Q: Why add apple cider vinegar at the end?
- A: Apple cider vinegar is a secret weapon! Its acidity brightens and balances the rich, smoky flavors of the peas, preventing the dish from tasting flat and adding a delightful zing that enhances the overall taste profile. It’s added at the end so it doesn’t interfere with the tenderizing of the peas during cooking.
Q: Can I cook Dave’s Georgia Black-Eyed Peas in a slow cooker or Instant Pot?
- A: Yes!
- Slow Cooker: Sauté aromatics on the stovetop, then combine all ingredients (except vinegar and garnishes) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until peas are tender. Add vinegar at the end.
- Instant Pot: Sauté aromatics directly in the Instant Pot. Add all ingredients (except vinegar and garnishes). Cook on high pressure for 15-20 minutes for soaked peas, or 25-30 minutes for unsoaked peas, followed by a natural pressure release. Add vinegar at the end. Always adjust liquid as needed.
- A: Yes!
Dave’s Georgia Black-Eyed Peas
Ingredients
Equipment
Method
- Rinse the dried black-eyed peas thoroughly under cold running water. Sort through them to remove any small stones or debris.1 pound dried black-eyed peas, rinsed and sorted
- **Quick Soak Method:** Place peas in a large pot, cover with water by 2 inches, and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.1 pound dried black-eyed peas, rinsed and sorted
- **Overnight Soak Method (Recommended for Best Texture):** Place peas in a large bowl, cover with water by 2 inches, and let soak for 8 hours or overnight. Drain and rinse thoroughly before cooking.1 pound dried black-eyed peas, rinsed and sorted
- Heat olive oil (or bacon fat if using bacon) in a large Dutch oven or heavy-bottomed pot over medium heat.1 tablespoon olive oil or bacon fat
- If using bacon, add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Add chopped onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.1 large onion, chopped, 1 green bell pepper, chopped
- Add minced garlic, dried thyme, smoked paprika (if using), and cayenne pepper. Cook for another minute, stirring constantly until fragrant.3 cloves garlic, minced, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add the soaked and rinsed black-eyed peas, diced tomatoes (undrained), and smoked ham hock or turkey leg (if using) to the pot.1 pound dried black-eyed peas, rinsed and sorted, 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Pour in 6 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.6-8 cups chicken or vegetable broth
- If the liquid level drops too much and the peas are not yet tender, add additional broth or water as needed, 1/2 cup at a time. The desired consistency is thick and soupy, but not dry.6-8 cups chicken or vegetable broth
- Once the peas are tender, remove the ham hock or turkey leg from the pot. If using a ham hock, let it cool slightly, then pull the meat from the bone, shred it, and return the meat to the pot, discarding the bone and any excess fat.1/2 pound smoked ham hock, smoked turkey leg, or 2-3 slices thick-cut bacon, chopped
- Stir in the apple cider vinegar (if using). This brightens the flavor profile beautifully.2 tablespoons apple cider vinegar
- Taste and adjust seasoning with salt and freshly ground black pepper. Remember that ham hocks and broth can be salty, so add salt gradually.Salt and freshly ground black pepper
- Serve hot, garnished with fresh parsley or green onions, and the crispy bacon bits (if used).Fresh parsley or green onions